Chili honey mustard fried chicken
We like to double fry our chicken. Over medium heat to cook the meat through then over high heat to create a light and crispy crust. A glaze is optional but, in this case, you want to bathe the chicken in it.
Servings 2 people
Ingredients
- 4 to 6 chicken drumsticks about 500 grams / 1.1 pounds total weight
- 1 tablespoon rock salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon cayenne powder
To fry the chicken
- ¼ cup potato starch
- cooking oil
Chili honey mustard glaze
- ¼ cup honey
- 2 tablespoons plain mustard
- 1 bird’s eye chili finely sliced
- ½ teaspoon dried minced garlic
Instructions
Marinate the chicken
- Dry the chicken with paper towels and dump into a bowl.
- Add the rest of the ingredients for the marinade and mix well.
- Cover the bowl tightly and chill in the fridge overnight or up to 24 hours.
Fry the chicken
- In a thick-bottomed frying pan, heat enough oil to reach a depth of at least three inches.
- Drop the chicken into a resealable bag, add the flour and shake to coat each piece well.
- Over medium heat (about 310F), fry the chicken until lightly crisp, about six minutes.
- Scoop out the chicken and rest on a rack.
- Turn up the heat to 350F and fry the chicken a second time for about two minutes until nicely browned and very crisp on the outside.
- Scoop out the chicken.
Glaze and serve
- Pour the honey and mustard into a clean pan, the add the sliced chili and minced garlic.
- Cook the honey mustard sauce until reduced by half.
- Add the chicken to the sauce and toss well to coat every inch of the surface.
- Scoop out the chicken and serve at once.
